Roganic’s exclusive lunch and dinner menus in Taipei will focus on the finest of Taiwan’s seasonal harvest intertwines with modern British innovation. For lunch, priced at NTD2,380 (HKD578), the 7-course menu begins with an enticing Smoked Karasumi (mullet roe) tartlet paired with white dragon corn charred over embers. Enhance the experience with optional supplements like the famous Truffle Pudding, this time glazed in local longan honey, Taihu stout, and aged Corra Linn (+NTD380/HKD92), and the Raw Giant Red Prawn with buttermilk sauce, fig leaf, and smoked pike perch (+NTD880/HKD213). Conclude with a luscious dessert ensemble, featuring Figs from Yunlin paired with Frozen Man mano ricotta and chamomile and bee pollen from Hsinchu, and Meyer Lemon with prickly ash and Fu Wan single-origin cocoa with brown butter.
Dinner, priced at NTD3,680 (HKD893), unfolds in a lavish, 9-course feast with evening-exclusive dishes of Yuniu Heirloom Tomatoes with fermented sunflower, and chilled tomato juices infused with lovage, and a third dessert of Roasted Taiwanese Vanilla with white miso, served with Golden Diamond pineapple cooked with aromates. Other highlights of the meal include Dill-brined Gem Lettuce with horseradish, pickled shimeji, and winter truffle, Butter Poached Coral Trout, sourced fresh from Kanzaiding fish market, with roasted prawn head and fermented Ainsi Thé Tea, as well as Yunzhang Ranch 45 Days Aged Beef Sirloin with black turnip, drizzled with a sauce made from roasted bones, smoked marrow, and fermented Cordia.
For lunch or dinner reservations at Roganic Hong Kong’s first residency in Taipei between 3 October – 11 November, please visit the designated booking link: https://cutt.ly/GeTpQrzK.